The perfect dessert to accompany an afternoon of Wimbledon viewing, Scottish summer berry experts AVA have created this enticing recipe for Vanilla panna cotta, Scottish strawberry and mint salsa with shortbread.

Scottish strawberries are famously some of the best in the world, and true strawberry connoisseurs should look out for the deliciously sweet and juicy AVA™ varieties this summer, grown by an exclusive group of growers in the North East of Scotland. While best enjoyed straight from the plant, strawberries are an extraordinarily versatile berry and make the perfect ingredient in both sweet and savoury dishes.

Ingredients

  • For the Short Bread:
  • 125g butter
  • 55g caster sugar, plus extra to finish
  • 180g plain flour
  • For the Strawberry and mint salsa:
  • 500g punnet of AVA™ strawberries
  • 1tbsp icing sugar
  • 5 mint leaves
  • For the Panna Cotta:
  • 2.5 sheets gelatin
  • 150ml milk
  • 400ml double cream
  • 60g caster sugar
  • 1 vanilla pod

Method

Vanilla panna cotta, Scottish strawberry and mint salsa with shortbread

For the Short Bread:

Heat the oven to 190C/375F/Gas 5.

Beat the butter and the sugar together until smooth.

Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is
1cm/½in thick.

Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the
fridge for 20 minutes.

Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

For the Strawberry and mint salsa:

Split the AVA™ strawberries in to three different piles, saving the biggest ones for the garnish.

Take one third of the AVA™ strawberries and heat them with the icing sugar until completely broken
down.

Pass through a sieve into a bowl and leave to cool.

Take the next pile of AVA™ strawberries and dice into roughly half a centimeter cubes, don’t worry
about being too precise.

Mix with the sauce which should have cooled down a bit by now.

Roughly chop the mint and add to the mixture.

For the Panna Cotta:

Add the sheets of gelatin to a bowl of cold water and soak for five minutes.

Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of
the pod, use the back of a knife).

Stir to combine and bring to a simmer, then remove from the heat.

Take the gelatin out of the cold water and squeeze out the excess, then add to the milk mixture.

Stir until completely dissolved.

Pour into four glasses and place in the fridge to set for at least a couple of hours.

To serve, spoon on some of the salsa garnish with some shortbread and a halved strawberry.

Wimbledon strawberry recipe

For this recipe and more like it visit www.avaberries.com

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.